Seared Salmon Filet with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served alongside roasted sweet potato and asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

469kcal
Protein
43.1g
Fat
21.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus, trimmed

2 tsp Avocado Oil

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining teaspoon of avocado oil in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Serve the salmon immediately with the roasted vegetables and a fresh squeeze of lemon juice.

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served alongside roasted sweet potato and asparagus, finished with a squeeze of zesty lemon.

NUTRITION

469kcal
Protein
43.1g
Fat
21.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus, trimmed

2 tsp Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining teaspoon of avocado oil in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Serve the salmon immediately with the roasted vegetables and a fresh squeeze of lemon juice.